Chef Richard Sandoval’s Denver restaurants Toro and Tamayo began a month-long celebration of Día de los Muertos, on October 3. This year’s take on the Day of the Dead illustrates the crossover ancestors take to return to their families by crossing over the elements from the kitchen to the bar and vice versa. Additionally, Toro will host “flavor-tripping” experiences with the Miracle Berry, a fruit that surprises your taste buds, every Friday in October from 4:30 to 5 p.m.
Día de Los Muertos is a tradition focused on honoring loved ones and reviving their stories, memories and lives through the outlets of food, beverages and reminiscence. This year a Día de los Muertos specialty menu at Toro and Tamayo will use spirits and flavors to celebrate the rich traditions of the holiday. The specialty menus altogether immerse guests into the true essence of Día de los Muertos, blurring the line between the physical realm and spiritual world and interweaving the spirit of life and death through food and drink.
From October 3 to November 5, Tamayo and Toro will feature food specials with optional drink pairings including the filete de mole negro, a dish featuring beef tenderloin, house-made mole negro, heirloom carrot, butternut squash puree, marigold and micro greens paired with a mezcal sour. Other specials include empanadas de muertos, an appetizer made with guajillo, corn masa, cheese, chicken tinga, crema fresca, avocado and cilantro puree alongside an avocado mezcal shot. For dessert, guests can enjoy caramelized pumpkin crema, a custard with pumpkin, caramelized pepitas, edible marigolds and cinnamon ice cream with a tequila café foam pairing.
Drink specials will blur the line between the spirit world and the physical realm by serving a bite with every cocktail. In the blood orange margarita, the spirits from the Del Maguey Vida Mezcal, blood orange, lime, lemon and agave meld with a bite of ceviche. The el dia rosa is paired with a tiradito sample and features Del Maguey Vida Mezcal, spicy simple, lemon, prickly pear puree, egg white and dragon fruit powder. The marigold spritz is served alongside a bite-sized fish or shrimp taco. At Toro, guests can enjoy a café de olla for dessert which includes Del Maguey Vida Mezcal, coffee, cinnamon, piloncillo, star anise, clove and café de olla cream on top.
In addition to the special menu items, Toro will host a Día de los Muertos flavor-tripping experience every Friday in October from 4:30 p.m. to 5 p.m. In the class, guests will indulge in various snacks and drinks after consuming a miracle berry which temporarily alters your taste perception, turning sour and bitter flavors into delightful sweetness. Tickets for the event are $37 per person. Availability for the classes is limited and tickets can be purchased online at www.torodenver.com/store/events.